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About

Scott Haas recently completed, “Those Immigrants!,” a book on prominent Indian-Americans published in May, 2016 by Fingerprint! Publishing.

He is also the author of “Back of the House,” a book about the psychology of being a chef and working in restaurants (Berkley/Penguin). He wrote: “Hearing Voices” (Dutton) and “Are We There Yet?” (Plume); he is co-author of “The Da Silvano Cookbook” (Bloomsbury).

He won a James Beard award for hosting nationally on air for public radio.

His work appears in a host of publications, including Saveur, The Boston Globe, Wine Enthusiast, Travel + Leisure (North America and Southeast Asia), Robb Report, Islands, Sewasdee, and Gastronomica. He writes a lot about Japan.

He has a doctorate in clinical psychology and maintains an active consultative practice emphasizing diagnostic work in psychiatric hospitals and urban communities of color.

“THOSE IMMIGRANTS!,” is available at AMAZON: https://www.amazon.com/Those-Immigrants-Scott-Haas/dp/8175993731/ref=sr_1_1?ie=UTF8&qid=1464778942&sr=8-1&keywords=scott+haas

BACK OF THE HOUSE, ARE WE THERE YET?, and HEARING VOICES are available through these retailers:

Future Chefs is a Boston-based scholarship and mentoring non-profit for motivated high school students wishing to pursue a career in the culinary arts. It’s an extraordinary program that’s empowering the next generation of chefs.

Cookbooks, food novels, historical accounts of food cultivation/production, chef biographies, etc are an invaluable resource for culinary students, foodies, and chefs alike and I’m sure they would be extremely grateful to receive such a gift.

I am still in nj, about 10 miles from the pennsylvania border. I like it very much here. I have been retired for 19 years. The plainfield area is not the same anymore.
Iris and I were very happy with the move.
Unfortunately I lost Iris 2 years ago.
Tell me about Heidi and your folks.

Hi Scott, loved Back of the House have you thought about doing a follow up since Tony Maws opened up Kirkland Tap and Trotter? So much of the book focused on how he didnt/couldnt rely on his staff but that must have changed for him to branch out to the second restaurant? Thanks for the great read!